Secrets of Sicily: Caponata Siciliana

Secrets of Sicily: Caponata Siciliana

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The Caponata Siciliana of aubergines are perfect for those who want to prepare quick and tasty aperitifs or as a side dish with bread. They can be used for a lot of recipes, have a soft and crunchy texture and can be eaten cold or at room temperature. It is produced respecting the ancient Sicilian recipe.

Frantoi Cutrera
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Description

The Caponata Siciliana of aubergines are perfect for those who want to prepare quick and tasty aperitifs or as a side dish with bread. They can be used for a lot of recipes, have a soft and crunchy texture and can be eaten cold or at room temperature. It is produced respecting the ancient Sicilian recipe.

The eggplant caponata has a bright red colour, due to the tomato puree. The product is creamy and enveloping, but also crunchy with aromatic notes.

 

Ingredients: Aubergines, Sicilian tomato sauce, green olives Nocellara Etnea, celery, carrots, Sicilian onion, capers, vinegar, extra virgin olive oil Selection Cutrera farm, sugar, basil, sicilian sea salt, black pepper, oregano from the Iblei mountains.

Spread on bruschetta or bread croutons, the eggplant caponata gives a fresh, unique and inimitable taste.

All the ingredients are first fried and then cooked at low temperature to preserve the natural characteristics and aromas.

Store in a cool, dry place. After opening, store in the fridge.